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A review on antioxidants, prooxidants and related controversy: natural and synthetic compounds, screening and analysis methodologies and future perspectives | Food and Chemical Toxicology | 2013 | 931 |
Pathogenic Microorganisms Associated with Fresh Produce | Journal of Food Protection | 1996 | 875 |
Mycotoxins: occurrence, toxicology, and exposure assessment | Food and Chemical Toxicology | 2013 | 870 |
Some phytochemical, pharmacological and toxicological properties of ginger (Zingiber officinale Roscoe): a review of recent research | Food and Chemical Toxicology | 2008 | 835 |
Dietary flavonoids: intake, health effects and bioavailability | Food and Chemical Toxicology | 1999 | 795 |
An in silico skin absorption model for fragrance materials | Food and Chemical Toxicology | 2014 | 789 |
Fresh produce: a growing cause of outbreaks of foodborne illness in the United States, 1973 through 1997 | Journal of Food Protection | 2004 | 757 |
Bactericidal activities of plant essential oils and some of their isolated constituents against Campylobacter jejuni, Escherichia coli, Listeria monocytogenes, and Salmonella enterica | Journal of Food Protection | 2002 | 753 |
Safety assessment of esters of p-hydroxybenzoic acid (parabens) | Food and Chemical Toxicology | 2005 | 686 |
Caffeine consumption | Food and Chemical Toxicology | 1996 | 632 |
Hydrogen peroxide scavenging, antioxidant and anti-radical activity of some phenolic acids | Food and Chemical Toxicology | 2003 | 631 |
The characterization of antioxidants | Food and Chemical Toxicology | 1995 | 613 |
Economic burden from health losses due to foodborne illness in the United States | Journal of Food Protection | 2012 | 600 |
A critical review of the data related to the safety of quercetin and lack of evidence of in vivo toxicity, including lack of genotoxic/carcinogenic properties | Food and Chemical Toxicology | 2007 | 596 |
Primary mutagenicity screening of food additives currently used in Japan | Food and Chemical Toxicology | 1984 | 589 |
Structure-based thresholds of toxicological concern (TTC): guidance for application to substances present at low levels in the diet | Food and Chemical Toxicology | 2004 | 586 |
Antioxidant actions of thymol, carvacrol, 6-gingerol, zingerone and hydroxytyrosol | Food and Chemical Toxicology | 1994 | 580 |
A review of dietary and non-dietary exposure to bisphenol-A | Food and Chemical Toxicology | 2012 | 575 |